Review of the Potential Hazard from Botulism in Cured Meats
- 1 July 1981
- journal article
- review article
- Published by Elsevier in Canadian Institute of Food Science and Technology Journal
- Vol. 14 (3) , 183-195
- https://doi.org/10.1016/s0315-5463(81)72868-2
Abstract
No abstract availableThis publication has 56 references indexed in Scilit:
- The Use of Nitrite in MeatBioScience, 1978
- Fate of Clostridium botulinum in Perishable Canned Cured Meat at Abuse TemperatureJournal of Food Protection, 1978
- Effect of nitrite, storage temperature and time onClostridium botulinum type A toxin formation in liver sausageApplied Microbiology and Biotechnology, 1977
- Effect of sodium chloride and sodium nitrite on the heat resistance of Staphylococcus aureus NCTC 10652 in buffer and meat macerateInternational Journal of Food Science & Technology, 1975
- EFFECT OF SODIUM NITRITE AND NITRATE ON Clostridium botulinum GROWTH AND TOXIN PRODUCTION IN A SUMMER STYLE SAUSAGEJournal of Food Science, 1975
- Growth of Staphylococcus and Salmonella on Frankfurters With and Without Sodium NitriteApplied Microbiology, 1975
- Effect of Sodium Nitrite on Toxin Production by Clostridium botulinum in baconApplied Microbiology, 1974
- Effect of Sodium Ascorbate and Sodium Nitrite on Toxin Formation of Clostridium botulinum in WienersApplied Microbiology, 1974
- Effect of Nitrite and Nitrate on Toxin Production by Clostridium botulinum and on Nitrosamine Formation in Perishable Canned Comminuted Cured MeatApplied Microbiology, 1973
- Prevalence of Clostridium botulinum in Semipreserved Meat ProductsApplied Microbiology, 1971